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April 9, 2013

Recipe for slow cooker aloo gobi (spiced cauliflower and potatoes) {vegan, gluten-free}

Aloo gobi (Indian cauliflower and potatoes), easy in the slow cooker. #vegan #glutenfree

WARNING: This is not a mirage. It's cauliflower. More specifically, it's aloo gobi, the classic Indian cauliflower and potato dish, redolent with warm spices and gold-tinged by turmeric. Yes, I am trying to get over my lifelong distaste for cauliflower in 2013, by combining it with flavors and in recipes I already know I love. Almost anything cooked in a spicy hot base tingles my taste buds; add to that the convenience of using the slow cooker, and I had to give this dish a go. I can't say I fell head-over-heels for the cauliflower, but I ate a few pieces, which is more than I might have done a year ago. My husband Ted happily devoured the rest with some steamed basmati rice. (Note: recipe updated based on reader comments below.)

Indian cauliflower and potatoes (#vegan #glutenfree).

Slow cooker aloo gobi (spiced cauliflower and potatoes)

From the pantry, you'll need: onion, ginger root, garlic, cumin seed, cayenne pepper, garam masala, kosher salt, turmeric, canola oil.

Slightly adapted from The Indian Slow Cooker, this recipe serves 8.

Ingredients

1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste (original recipe calls for 1 Tbsp; see comments below)
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped

Directions

In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 4 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Broccoli and cauliflower sformatino
Slow cooker Indian-spiced butternut squash
Creamy Indian-spiced vegan sweet potato soup
Egg noodle, cheese and cauliflower gratin
Slow cooker Sindhi beef curry

Other recipes that use these pantry ingredients:
Lamb curry with cauliflower and double cilantro, from Kalyn's Kitchen
Crockpot Indian curry, from A Year of Slow Cooking
Kerala egg curry, from Sailu's Kitchen
Indian-style roasted squash curry, from Lisa's Kitchen
Sunday afternoon chicken curry, from eCurry

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post.

Comments

Yaay for cauliflower. Since this is my year of no potatoes, I bet I'd like it with sweet potatoes.

Kalyn, you can also make it with all cauliflower. Of course, it won't be aloo gobi, but it will still be delicious!

I've loved aloo gobi since seeing Bend It Like Beckham where there's an extra scene with the director talking about it. I also love me some slow cooker Indian recipes--thanks, Lydia!

Kirsten, I completely forgot about that scene! Now I love it even more.

So glad to see you are experimenting with cauliflower more Lydia - my kids actually like cauliflower (roasted is their favorite although I've snuck it in with mashed potatoes and no one has noticed). Three of my kids like Indian food, so I'm going to have to make this for them.

Jeanette, I've got more cauliflower experiments planned, and I'm determined to come to terms with it by the end of the year. I'm going to try mashed "potatoes", too!

Ahh...cauliflower. Not my favorite veggie - HOWEVER, this winter I made some pureed curried cauliflower soup that was to die for! No joke.

If you are put off by the texture - do try a pureed cauliflower soup. I know when I was eating it for the first time (hesitantly...) I remember thinking (and even posting on my blog) "How did I not know about cauliflower soup??!!"

ooooooh! must must must try, slow cooker Indian food is kind of an obsession, its just so tasty!

Tried this recipe and it was too spicy for both me and my boyfriend. Admittedly I'm kind of a wuss when it comes to spices, but he's not. When we go out to Thai restaurants, he usually orders his dishes with a spiciness level of 4-5 on a 5 point scale.

I still like this recipe, but in the future I would put much less cayenne pepper in it .

I have the "Indian Slow Cooker" book, and unless you like things very spicy (or have older/weaker cayenne or chili powder), definitely reduce the red chili powder. I love spicy food, especially when it's Indian, but when I made this last time it was borderline too hot for me. A tablespoon of cayenne is quite a lot, could easily reduce it by half and still have a somewhat spicy dish.

If you've already got a potful, make sure to top it with lots of yogurt!

Just to confirm if you got the amount of spices right, because a tablespoon each of cumin, cayenne and garam masala is a hell lot of spice!

Dumb questions regarding crockpot usage:

I have a 1.5L crock... can I just assume that half your recipe will fit and still work? Also, you say to "stir" in your directions, and although I'm new to the crockpot scene, I'm pretty sure that refers to a liquid. Do you fill it with water at some point? To what level? Thanks!!
P.S. Spice Challenge ... accepted

NSO, yes, she has a spicy palate. So do I!

Sabrina, yes, indeed, it's a lot of spice. Feel free to cut back if you wish, though I think it's the spice that makes the dish.

Sam, you can cut the recipe in half, but keep an eye on it because the cook time will be different (i.e., might be less time). You don't fill it with liquid, just stir the ingredients in the pot.

I tried this recipe, and it was way too hot for my boyfriend and I. I'm going to try it without the jalapeños and with less cayenne. Otherwise, it looked and smelled fantastic. Can't wait to try it w/o jalapeños! It looked yummy and was super easy to make.

This is a delicious recipe EXCEPT: do not put in the Tablespoon of cayenne. I used only 1 tsp., and it was too hot even for my spicy food-loving husband. I would use only a pinch of cayenne, as it goes a long way.

Stacy and Kelly, thanks for your feedback. Based on reader comments, I've amended the recipe to indicate a much smaller amount of cayenne as a starting point. Thank you all so much for your input.

This was good, and a nice intro to Indian for my husband who isn't yet familiar with this awesome cuisine. We paired it with this yummy sourdough naan. http://www.mykitchenaddiction.com/2011/04/sourdough-naan/

I didn't have fresh peppers or tomato on hand, so I substituted 2 cups of my home canned salsa for the peppers, onion, and tomato. Worked really well.

Do I need to add water for this recipe?

Thanks I'm going to try this now in my first new crockpot..

Anvi, no, you don't.

Half of our household is sick right now, so I will make this today in hopes of knocking the cold and flu bug out with some spice. Thanks! Can't wait to taste!

Great recipe! My just turned one year old loved it and it worked as a great finger food. When I was making it, I was a little concerned about very little in the way of liquid ingredients but it turned out great. It is not dry.

Hey thanks for the recipe. I saw in food network that we should always put water in crockpot and cook. Is it fine to cook without any gravy ?

Agree with you Lydia. It is so easy to make aloo gobi using slow cooker. I prefer to brown onion on stove top or in microwave before mixing it all in slow cooker to give it extra taste.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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